Pilaf – however, it not all hostesses really are able to cook quite popular dish. Many complain that even at thorough observance of a compounding it turns out more similar to fresh rice porridge with pieces of the gone to pieces meat. Actually a secret of preparation of tasty friable pilaf even not in the recipe, and as products which are its ingredients.
What meat choose for pilaf
It is considered to be that classical pilaf is cooked only and mutton. But actually in those places in the east and Central Asia where are able to do really tasty pilaf, for its preparation use both chickens, and a duck and meat of the krupnorogaty cattle, even pork. Actually no matter, whose meat will be used what animal or a bird, his quality matters.
Young meat from those parts of ink where there are fat layers will be suitable for pilaf. By the way, in this plan ribs are ideal though mutton though pork. Meat has to be fresh, it should have no smell, it is better when it wasn't frozen, but several days were maintained at a low temperature that fermentation began then it becomes especially fragrant, and its taste - saturated. And here the bird in pilaf can be used killed just before preparation.
Secrets of tasty pilaf
The right choice and preparation of rice is of great importance for pilaf. For this dish special rice of firm grades, with the low content of starchy substances is necessary. At such rice of grain they have a little extended form, and slightly transparent or milky-white color, sometimes with the thin longitudinal strips having brown-red color. But, when you not in the market, will approach also those grades which are in shop, for example, "Basmati", Idiko or "Jasmine". In these grades there is also not enough starch, but it is better to wet all the same rice before preparation for 2-3 hours, and then it is good to wash out.
It isn't necessary to be sorry at preparation of pilaf neither carrots, nor onions, their quantity has to be to approximately equal volume and weight of meat. Oil in a cauldron should be poured much too, on 1 kilogram of rice not less than 0.7-0.8 liters of vegetable oil are necessary. Such quantity will allow both meat and vegetables to be fried in a cauldron, keeping all juice inside, but not to be extinguished.
And, of course, an important role is played by spices. For this dish cumin, a saffron, a turmeric, a barberry, a ground coriander, a sprinkling pepper black and red are obligatory. Very tasty pilaf turns out if to add to it raisin from white grades of grapes. Fresh hot pepper can be added also in зирвак – broth in which meat with vegetables and spices is stewed before, rice will be put. It is also important to use the correct ware which is specially intended for such dishes – a cauldron with thick walls or, as a last resort, вог. And surely observe technology, don't pour a lot of water, it can be added a little when rice "rots" under densely closed cover if it seems to you dampish.